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Sunday, January 16, 2011

MUNG BEAN MOCHI / KUIH MOCI - A TASTE OF JAPAN

Mochi is a traditional Japanese delicacy, and is now a popular Nyonya kuih.The term "mochi" means rice cake in Japanese and this kuih is made from starchy steamed rice that is formed into a sticky dough and shaped like a flat cake or like a small balls.

My first encounter with mochi was during my trip to Akashi, Japan. Colleagues from Japan took me to a confectionery and bought a few packets as a gift to take home. The texture of mohi is sticky and elastic. Sweet with different variation of fillings/ the most common fillings are red beans and mung beans. This is also my first attempt adapted from Christine's Recipe blog. I used the leftover mung beans paste from my Ang Ku kuih. Much to my delight they turned out great.

You can use your creativity with mochi and try a few color and a few fillings, some fresh fruits like strawberries and mangoes can be tempting, or you can even coat your mochi with sesame seed or what so ever. As a start I would suggest you use Christine's Recipe. Though it is hard to shape the balls as the mixture is sticky but it is fun doing. Mochi is truly marvelous.

Transfer to a greased surface. Cut into 12 even small portions. Knead each into a small disc. Spoon mung bean paste in the middle (see picture 4). Fold the edge to seal the mochi. Lightly roll it into a ball shape using both palms, then coat with desiccated coconut. The alternative way to coat mochi is to use cooked glutinous rice flour. Fry some extra glutinous rice flour on a non-stick frying-pan over medium-low heat without any oil. Let it cook for 3 minutes until aromatic. Don’t let it burn by all means. After the cooked flour cools down a bit, you can use it to coat mochi./ Bahagikan adunan kepada 12 bahagian. Leperkan dan masukkan inti. Balutkan dan bentukkan seperti bebola kecil. Salutkan bebola mochi ini ke dalam kelapa kering. Jika tidak mahu gunakkan kelapa kering bolehlah gunakan tepung pulut yang disangrai terlebih dahulu.

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ABOUT ME - THE LANDLORD

I am Fatimah the cook and photographer behind this Patyskitchen. I started this blog/website in 2010 to share my passion for cooking through my little adventures in the kitchen. I am very passionate about food and cooking and I enjoyed exploring good food around the world. I welcome all of you to my kitchen and share the cooking experience together. My hope is to inspire working mum and teens to get in the kitchen. It is a good therapy for bonding good relationship between moms and daughter.
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